The future of picnics. Scientists in the U.K. happily report that it won't be long before a protein they're growing in bacteria will be able to prevent ice cream from melting. The research team - a group at the universities of Dundee and Edinburgh - is using a molecule called BslA that somehow binds air bubbles and fat droplets to water, forming basically one impenetrable, puddinglike mass.

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Events

10/17/2019
Webinar: 5 Top Southern Flavors Influencing Mainstream Food and Beverage

Southern food and beverage was born from a melting pot of ethnicities, cultures...

10/03/2019
Key Events Showcase the Latest Innovations in Chocolate

The chocolate industry has multiple key events that will feature the latest...